Mini Chicken Leek Pot Pie

Chicken leek pot pie with creamy filling and puff pastry

This chicken and leek pot pie is a creamy individual pot pie made with chicken breast, leek, mixed vegetables, Greek yogurt and puff pastry. It works especially well as a freezer chicken pot pie because the filling can be made ahead, cooled, portioned, then topped with pastry when you are ready to bake.

Note - ingredients can be approximate

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Prep Time 5

Cook Time 40

Cooling Time 2

Total Time 2 45

Course dinner, Main Course

Cuisine American, Western

Servings

Calories 394 kcal

Equipment

Ramekins, approx. 400ml

Ingredients

1 leek, white only
4 cloves garlic
500 g chicken, or approx.2 cups cooked chicken.
1 ½ cups chicken stock
1 packet spring vegetable soup mix, see note 1
1 cup Greek yogurt, see note 2
2 tablespoon white wine vinegar, subs note 3
1 cup frozen mixed vegetables
3 sprigs thyme
2 tablespoon butter
1 tablespoon flour
1 sheet puff pastry, approx. 20cm square sheet
salt and pepper, to taste

Instructions

Preparing

Thinly slice 1 leek and rinse well, making sure to clean between the layers.
Mince 4 cloves garlic and cut 500 g chicken into bite-sized pieces if using raw chicken.
Heat 1 ½ cups chicken stock until hot. This helps the sauce thicken faster and reduces the chance of lumps when added to the roux.

Cooking Filling

Heat a large pan over medium heat and add a little of the butter (or oil). Add 1 leek and cook for 5–7 minutes, stirring occasionally, until soft and lightly caramelised. Remove from the pan and set aside.
Add 500 g chicken to the same pan and cook for 3–4 minutes, or until mostly white on the outside. It does not need to be fully cooked yet as it will finish cooking in the sauce. Remove from the pan and set aside.
Add 2 tbsp butter and 1 tbsp flour to the pan. Stir for 1–2 minutes until the butter melts and flour is absorbed and the mixture looks like a thick paste.
Pour in hot chicken stock and add 1 packet spring vegetable soup mix, 4 cloves garlic, 3 sprigs thyme. Let the sauce bubble for 5–10 minutes, stirring occasionally, until thick enough to coat the back of a spoon.
Return the leek and chicken to the pan. Simmer until the chicken is cooked through and the sauce is thick and creamy. The filling should not look watery as it needs to sit under the puff pastry.
Remove from the heat, then stir through 1 cup Greek yogurt, 2 tbsp white wine vinegar, 1 cup frozen mixed vegetables
If using cooked chicken, add it here instead of cooking it earlier.
Taste the filling and adjust with seasoning and add 1 sheet puff pastry salt and pepper to taste.
Spoon the filling into four individual oven-safe dishes, using about 1.5 cups of mixture per pie. Cool at room temperature for approximately 30 minutes, then transfer to the fridge for 1–2 hours, or until completely cold.

Cooking Pie

Preheat oven to 160°C / 320°F.
If using 1 sheet puff pastry from frozen, thaw it according to packet directions.
Top each cooled pie with puff pastry, trimming the edges if needed. Optional: brush with egg wash and sprinkle with sesame seeds.
Bake for 25–35 minutes, or until the pastry is puffed, golden and crisp. If your dishes are deeper or contain more than 1.5 cups filling, add extra baking time as needed.
Allow to sit for a few minutes before serving, as the filling will be hot.

Notes

Note 1 - Spring vegetable soup mix

This adds easy flavour with vegetable pieces, onion, garlic and seasoning. If you do not have it, use onion flakes, garlic powder and dried herbs such as Italian herbs, rosemary or parsley.

Note 2 - Greek yogurt

Greek yogurt keeps the filling creamy without using heavy cream. Add it off the heat so it is less likely to split.

Note 3 - White wine vinegar

White wine vinegar helps balance the creamy filling. You can substitute lemon juice or apple cider vinegar if needed.

Storage

Store cooled pot pies in an airtight container in the fridge for up to 3–4 days.

Freezing

Freeze the filling without puff pastry for up to 3 months, then add fresh puff pastry before baking for the best result.

Nutrition

Calories: 394kcalCarbohydrates: 22gProtein: 26gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 84mgSodium: 278mgPotassium: 485mgFiber: 2gSugar: 4gVitamin A: 3016IUVitamin C: 11mgCalcium: 103mgIron: 2mg

Keyword chicken recipe, comfort food, creamy

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